Mom Bruun’s Sweet Roll Buns submitted by Donald Bruun
- ½ cup lukewarm water
- 2 packages of dry yeast
- 2 tsp sugar
- 1 ½ cup lukewarm milk
- 2 eggs well beaten
- 2 tsp salt
- ½ cup sugar
- ½ cup vegetable oil
- 5 cups or a little more to make dough easy to handle.
Dissolve dry yeast in water. Add 2 tsp sugar to yeast Let sit for 5-10 minutes until yeast is bubbly. Combine milk, eggs, salt, sugar, oil. Add to yeast and water mixture. Beat well, add part of the flour, and beat very well. Add the rest of the flour a little at a time until the dough is cleaning the side of the bowl. Turn out on a floured surface and kneed 8-10 minutes until the dough is smooth and elastic. Add sprinkles of flour as needed if the dough is sticky. Put dough in to a greased bowl and cover with plastic wrap and place in a warm place to rise until doubled in size.
Punch down the dough. Roll the dough into balls a little bit bigger that a golf ball and place in a greased 9x 12 pan with the dough close together. Cover with a clean dish towel and let rise in a warm place until doubled in size.
Preheat oven to 3500 and bake 15-20 minutes until golden brown. Put the buns on a wire rack to cool. Brush the buns with butter.
This will make 3-5 dozen buns